Pops… old man… papa… dad… pappy – whatever you call him, show him the love this Father’s Day by serving up a meal worthy of the King of the Castle. Pitmaster Shane Draper shows us the steps to creating a mouth-watering, juicy brisket and burnt-ends that are sure to have dad coming back for more. Give this brisket burnt ends recipe a try, we want to see your meal!
#brisket #pelletgrills #burntends
Partial Transcript:
Today, we're going to be cooking this awesome brisket. We're gonna be using the Grilla beef rub. You'll just want to make sure you get a good even coat throughout the whole brisket. I highly recommend taking the time to find that grain on that flat and give yourself a 90-degree cut against it, just a little score line, so you know once it's done exactly where you need to cut. If we flip this over, you'll see more of the point which rides on top of the flat. The point is where we're gonna make our burnt ends today.
We're gonna go to the to the cooker and get this thing rolling. We already got our Silverbac heated up, we're going to set our timer and come back and check on it in about an hour and a half. We're going to see if we get some good bark formation.
So our brisket has hit an internal temp of about 150, but more importantly than that, it's got a
good crust, got the good color we want on it, it's time to wrap. About a half a cup, depending on the size of the brisket, of the beef stock in, then we'll come back with just a little bit of Worcestershire and the re-season and we'll get this wrapped up and it's ready to go back on the smoker. We're gonna check back in on it in about an hour.
Alright, so our briskets done, gently get it out of there, make sure you get all of that aju in a pan and then we'll take it over here, vent it and separate the point in the flat. We'll get everything cut up so we can get it back on here to get our burnt ends done. To vent the brisket, we're just gonna stop the cooking process, lay open the foil for about 45 seconds to a minute. If you trimmed up your brisket like we did, you will see there's a perfect little indention for you to separate the point from the flat and the knife will just easily glide right through.
To even it up, I'm going to come across the point and I'm going to divide this big thick piece. So now, you just kind of draw some lines in it, I like to kind of gauge roughly how big I want them as far as my burnt ends, how big of a cube, and then I literally just will come through cut everything one way, come in and cut it at a 90 and then I basically have my burnt ends out of the biggest part of it.
The first thing we're gonna do is take a little more of our beef rub, then, I'm gonna put about a cup of the brisket aju in each pan. Now, I like to add just a little bit of beef stock and then just a little bit of Worcestershire. We've cranked our Silverbac up to 275, we're gonna let them go for about 45 minutes and check on them.
They're super tender. We're using the thick and bold sauce for these burnt ends, we're gonna give that just a couple minutes to set up.
Remember that score line we made when we trimmed that brisket? We're gonna go back and find it and we see the grain of the brisket is running basically left to right so all of our cuts are going to follow this parallel line right here. Now as I slice this, I will typically put this right back in the aju and let it soak up in that brisket. Super tender. It looks like our sauce is set, nice and beautiful burnt ends. Fats rendered out of them, they're going to be super tasty.
They're still nice and juicy, they're fantastic. If you have any questions email me [email protected], you can also email Mark at [email protected].
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